I just collected a full bucket of plums from a tree similar to this one. These are what plums look like:
Not my pic either
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I want take the full bucket of plums and split them into two fermentation buckets filled up half way. I'm trying to put together a baseline recipe. I'm not going the purist route, so I will be adding sugar. I would also like to avoid the labor intensive pit removal process if possible, too. Does anyone have comments if removing the pit is necessary. I read another post about pureeing the plums in a bucket with a chain attached to a paint stirrer. That should do the trick.
Comments are welcome! I'm going to dig in my yeast bin and see what I have. I don't want to do bread yeast on this one. What is the best way to estimate sugar content if it's too thick to float a hydrometer. I'm trying to figure out how much sugar I will need.
BrewVegas wrote:
Comments are welcome! I'm going to dig in my yeast bin and see what I have. I don't want to do bread yeast on this one. What is the best way to estimate sugar content if it's too thick to float a hydrometer. I'm trying to figure out how much sugar I will need.
Filter a sample through a coffee filter or a (sterilized) cloth into your trial jar so it has no bits in it.
A wine yeast would probably be best. What kind of wash ABV are you targeting for?
Can't wait to hear how it turns out
I weighed the bucket and it's 40lbs, at 9.5% sugar by weight that is 3.8lbs of sugar. Assuming 3.8lbs of sugar will make a 6 gallon wash with an SG of 1.029 or 4.5% alcohol. I'd like to get it up above 1.050...so I'm not that far off. 3 lbs of sugar will bump the SG up by 23pts on a 6 gallon wash, which would give me 1.053...right? Now, I can use only one fermentation bucket, and go collect more plums to fill my other bucket!
